Kale & sunflower pesto spread


Pesto is one of my favorite summer treats and  with the abundance of basil and greens I end up using pesto on everything! This spread is delicious and makes a ton so you can share it with your friends or  freeze it for those winter months when you crave green.

I am not a huge fan of pine nuts but I always have raw sunflowers around for salads and home made trail mix so I used them in this recipe and with kale added this pesto becomes a great source of iron and nutrients!  Try adding hemp seeds  or a bit of spirulina to boost it even more.

Try this pesto on grilled cheese, fish, pizza, bagels, eggs or my favorite  baked with cheese for a yummy chip dip!

What you need

  • 1 c raw sunflower seeds
  • 1 large  bunch of kale
  • 1 cup of basil, this was 2 bunches for me
  • 1/4 c olive oil
  • 1/2 c shredded asiago cheese ( you can use parmesan too I just prefer asiago)
  • 1/4 c water
  • salt to taste

How to make it

  • put sunflower seeds in blender or food processor and pulse until ground to a powder
  • chop up kale, removing the spine ( the large hard part in the middle of the leaf)
  • add kale  and olive oil to blender and pulse, add a bit of water as needed to get it to blend
  • add basil and cheese and any more water if needed and blend until smooth
  • you may have to stop the blender and push the pesto down and mix it up  every few seconds
  • add a bit of salt to taste
  • store in a freezer bag in heh freezer or in a Tupperware in the fridge.

*For pasta sauce add water and more olive oil to make it a bit thinner .